Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ju-Hee Heo"'
Publikováno v:
Korean Journal of Food Preservation. 24:1188-1194
Gochujang, a traditional Korean food, is fermented by mixing red pepper powder, various grain, meju and salt. Changes in the kind of ingredients and fermentation method could increase health functionalities. In this study, in vivo anti-colitis effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7b4098c0543edafae1fab10d054ff3c
https://doi.org/10.11002/kjfp.2017.24.8.1188
https://doi.org/10.11002/kjfp.2017.24.8.1188
Publikováno v:
Journal of Life Science. 26:571-583
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1c5a27406d1225376ce1c0821967144
https://doi.org/10.5352/jls.2016.26.5.571
https://doi.org/10.5352/jls.2016.26.5.571
Autor:
Gwang-woong Go, Mi Ri Park, Seok Jun Son, Younghoon Kim, Minho Song, Jong Nam Kim, Nag-Jin Choi, Do-Youn Jeong, Ho-Seong Cho, Sangnam Oh, Hyun Sun Yun, Seung-Wha Jo, Ju Hee Heo
Publikováno v:
Journal of microbiology and biotechnology. 24(8)
We investigated whether Bacillus spp., newly isolated from Korean traditional food resources, influence the resistance of hosts to foodborne pathogens, by using Caenorhabditis elegans as a surrogate host model. Initially, we selected 20 Bacillus spp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcb422ba9edc61053ae4077b3a5107ec
https://pubmed.ncbi.nlm.nih.gov/24912555
https://pubmed.ncbi.nlm.nih.gov/24912555